How to Make Mimosa Macarons with Champagne Butter Cream

Brunch. Such a positive word, emotional even.

It implies waking at your leisure, meeting people you care about and gorging 50 percent more than a normal meal, because hey—it counts as two right? And we all plan to actually burn the calories considering we have the rest of the day. Well, we’ll get to that after the food coma nap. And a House of Cards binge watching session. OK, let’s just schedule the calorie-burning thing for tomorrow.


It was with this mindset that we collaborated with Ashley Khawsy from Smash Bakes to invent a boozy macaron and make it simple enough for anyone who’s not a professional baker to create.


You’ll find the weight of ingredients in grams, because we highly recommend using a scale for measurement.

Here’s what you’ll need to make 35 macarons or 70 shells:

Orange Macarons: 

  • 144g of Egg Whites (No yolk!, preferably aged one day)
  • 115g Almond Meal (blanched if you don’t want speckles)
  • 230g Powdered Sugar
  • 72g Granulated Sugar
  • 1/4 tsp orange extract or 1 tsp dried orange zest
  • Pinch cream of tartar

Champagne Butter Cream:

  • 1 stick Unsalted Butter
  • 2 cups Powdered Sugar
  • 3 tbsp Champagne or to taste, you drunkard

Clutch Equipment To Have:

For full instructions, check out the video!


Chocolate and Stout Cookies with Stout Buttercream, Because Booze


Picthx hensandchicas


Ferrero Rocher Cupcake with Nutella Buttercream

nutella cupcake

H/T Bobs_Bitch_Tits


DOPE: Artist Recreates Iconic Short Film ‘A Trip to the Moon’ Using Ice Cream


Die-hard film buffs have probably seen the classic French short, Le Voyage Dans la Lune (A Trip to the Moon). The 1902 silent film directed by cinema legend Georges Méliès. The picture made a huge resurgence in popular culture as a major plot point in the 2011 film, Hugo. Now after more than a century, A Trip to the Moon is about to get a pretty sweet remake. Kind of.

Henry Hargreaves, an artist and photographer, decided to redo the famous moon-landing  shot from the film using a combination of desserts. Hargreaves incorporated the use of buttercream as a texture for the moon, covering the entirety of his model’s face with the sweet stuff. Replacing the iconic rocket ship from the original film, however, Hargreaves opted to use an ice cream cone instead.


Check out the original film below and compare for yourself. I’m pretty impressed.

H/T Neatorama


Turkey, Stuffing, Corn & Other Adorable Thanksgiving-Themed Cupcakes

Or: How to Eat a Whole Thanksgiving Dinner in 5 Bites or Less

Not saying you’d ever want to do that (do inhales count as bites?), but in case your annual pie batch just ain’t cutting it this year, these Thanksgiving Dinner-themed treats by Make.Bake.Celebrate are some definite must-bake cute.


Chocolate Peanut Butter “Hi-Hat” Cupcakes

These types of things are generally far too involved for me… all the steps required, they’re just too much. Even BF said he was “really impressed” with me… lol ~ I love that I can impress someone just by not being lazy. Amazing, right? So hard – make cupcakes, cool cupcakes. Make frosting, pipe frosting, chill frosting. Melt chocolate, dip cupcakes, and (worst of all) clean up melted chocolate mess.

Have you ever had to clean up melted chocolate? It’s absolutely exhausting. I might be being a little bit dramatic, but still. So hard.

The allure of chocolate and peanut butter though… I had to have these. I set aside the whole day to make these. And they were so worth it. If I could inject that peanut butter frosting straight into my veins, I’d be hooked. Light and fluffy with the perfect balance of peanut butter salty-sweetness. Amazing.

These are medium fancy and super cute… and who can resist peanut butter and chocolate? Plus the novelty of a “hand-dipped” cupcake? Irresistible. Luckily this recipe only makes 10 cupcakes – so right when I was reaching the point of being ready to give up, I was done!

Now I know 10 cupcakes is my limit before I need to lay down.

taken with instagram @wee_eats

Chocolate Peanut Butter Cupcakes

Makes 10 cupcakes, active time 1 hour, total time 3 hours

  • For the Chocolate Cupcakes:
  • 3/4 cup all purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup buttermilk
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • For the Peanut Butter Buttercream:
  • 1/2 cup granulated sugar
  • 2 large egg whites
  • 1/8 teaspoon salt
  • 12 tablespoons softened unsalted butter, cut into 1/2-inch pieces
  • 1 cup peanut butter
  • 2 teaspoons pure vanilla extract
  • For the Chocolate Coating:
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 1/2 tablespoons vegetable oil


  1. Adjust oven rack to middle position and heat oven to 350°F. Line muffin pan with 10 cupcake cups. In medium bowl, whisk flour, cocoa, baking powder, and salt until combined; set aside.

  2. In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.

  3. While cupcakes are cooling, prepare the buttercream. In bowl of standing mixer, whisk sugar, egg whites, and salt until combined. Set bowl over pan of simmering water and gently whisk until mixture registers 160 degrees F on instant read thermometer. Immediately transfer to mixer fitted with whisk attachment. Whip on medium-high speed until mixture resembles shaving cream and is just cool. On medium speed, whip in butter, one piece at a time, until combined and creamy. Add peanut butter and vanilla and beat until smooth. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip.

  4. Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in fridge until buttercream is completely firm, about 1 hour.

  5. When cupcakes have chilled, make the chocolate coating. Place chocolate and oil in a medium bowl and place over a pan of barely simmering water. Gently whisk until chocolate has just melted and mixture is smooth. Transfer to a large mug.

  6. Holding cupcake by the bottom, carefully dip in chocolate to submerge all of the frosting. Pull up and let excess chocolate drop off for a few seconds before turning cupcake right side up. Transfer to cooling rack and repeat with remaining cupcakes. Let cupcakes rest a few minutes to allow chocolate to set and buttercream to soften before serving.


  • When preparing buttercream, make sure the butter is soft, or it won’t easily incorporate into the buttercream.
  • If you don’t have a pastry bag or tip, fill a zip-lock bag with buttercream and then snip 1/2 inch off corner.
  • Avoid letting the bowl touch the simmering water, or it will overheat the mixture.
  • You will have leftover chocolate coating. This is purposefully done so that there is enough to easily dip each cupcake. Freeze leftovers for the next time.
  • Store the cupcakes in a cool, dry place to enjoy a creamy, soft buttercream. For continued storage, refrigerate. Before serving, allow cupcakes to come to room temperature to re-soften the buttercream.

[ original post ]

[ adapted from serious eats ]


Easter Egg Hunt Cookies

Inspiration behind these cookies? According to their creator Katrina, she wanted to capture the same feeling she once received when breaking into an Easter Egg and the sense of mystery and wonder involved with not knowing the contents.  Made with crisco, Cadbury Eggs, jelly beans and buttercream, it’s fair to note that these “cookies” end up resembling mini-muffins more than your typical cookie, but hell with it, we’d still devour them with a ferocity. Take note of the “dirt” base field, the buried cadbury egg and the grassy field of buttercream frosting up top. (Recipe @ InKatrinasKitchen)


Peanut Butter Cake

Just gazing at this Peanut Butter Cake brings me happiness! Peanut butter and cake are at the top of my guilty pleasure list, this would come to no surprise when I was first caught gawking at this slice of heaven. This cake is filled with peanut butter buttercream and then frosted with a vanilla buttercream. It looks perfect by itself, but if I had my way, I would slather one side of this slice with some strawberry jelly. If you want the complete recipe on how to make this sweet-tooth killer, make sure to check out The Caramel Cookie.